Crowd Pleasers

Red White and Blue Mac and Cheese

This patriotic dish would be perfect for a Fourth of July spread, but it also makes a fine dinner any night of the year.  The red comes from sun dried tomatoes, white is the Wisconsin monterey jack and Wisconsin white cheddar cheeses, and blue, of course, is the blue cheese! 

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Servings: 8


  • 3 tablespoons butter
  • 1/4 cup flour
  • 1 1/2 cups half and half
  • 1 1/2 cups heavy cream
  • 2 cloves garlic, finely grated
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Worcestershire sauce
  •   Salt and black pepper to taste
  • 1 cup sun-dried tomatoes, drained and sliced
  • 1 3/4 cups (7 ounces) Wisconsin white cheddar cheese, shredded and divided
  • 1 3/4 cups (7 ounces) Wisconsin monterey jack cheese, shredded and divided
  • 1 1/2 cups (9 ounces) Wisconsin blue cheese, crumbled and divided
  • 1 pound cavatappi pastacooked to al dente, drained and cooled
  •   paprika, optional


Preheat oven to 350°F

In medium pot over medium heat, melt butter. Add flour and whisk for 3 minutes until lightly browned. Add heavy whipping cream, half and half, garlic, cayenne, Worcestershire sauce, salt and pepper. Stir for about 3 minutes over medium heat until slightly thick. Remove from heat and add sun dried tomatoes and cheeses, reserving ½ cup white cheddar, ½ cup monterey jack and ½ cup blue cheese. Stir until cheese is melted into sauce.

Butter 13×9-inch baking dish. In large pot, add sauce to pasta. Stir until pasta is evenly coated. Pour into baking dish and spread evenly. Sprinkle reserved cheese over top. Sprinkle with paprika if desired. Bake 25-30 minutes until bubbly. Let sit 5-10 minutes before serving.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.